Two pork snoutstrimmed of any connective tissue or bone
5ouncespork scrap or trim
¼ouncefresh black truffleabout 2 teaspoons, chopped (You could substitute canned here)
1qtchicken stock or vegetable stock
Fresh lemon juiceto taste
Kosher salt and fresh ground pepper as needed
All purpose flour
1large egg
Panko breadcrumbsas needed
¼cupdry white wine
1tablespoonunsalted butterdiced
Flavorless oil for sauteinglike grapeseed or canola
Instructions
Heat the oven to 300. Place the snouts, wine and stock in a covered pot with a ¼ teaspoon of salt and cook for 3 hours, or until very tender. Remove the snouts from their liquid and cool until firm enough to handle.
In a saute pan, heat a tablespoon of oil until lightly smoking.
Brown the pork scrap, seasoning with salt and pepper, then cover with 1 cup of the reserved snout liquid and cook, covered on medium heat for 45 minutes , or until tender.
Shred the pork scrap, then cook down in the liquid until the pan is nearly dry. Cool the shredded pork and reserve.
Stuff each pork nostril with 2 teaspoon of the shredded pork, then bread the snouts by dipping first in flour, then beaten egg and lastly the panko breadcrumbs.
Roughly chop the black truffle, then add it to the snout liquid and reduce on medium heat until only ½ cup remains, about 30 minutes.
Finishing and plating
Heat a saute pan with a few tablespoons of oil and a tablespoon of the butter. Brown the snouts on medium heat until golden and crisp on each side, about 5 minutes.
Remove the snouts from pan and keep warm.
Heat the truffled snout stock on medium heat and whisk in 1 tablespoon of unsalted butter.
Continue to whisk until the butter is absorbed and the sauce thickens enough to coat the back of a spoon, then add some lemon juice to taste.
Place a fried pork snout on each of two preheated plates. Garnish each plate with 2 tablespoons of the sauce and serve immediately.